Smoky Tempeh Brussels Sprouts Hash

With Sweet Potatoes & Maple Chipotle Cream

Short on time? This one pan hash is ready to eat in under 30 minutes, start to finish.

This kind of recipe will take you to a whole new level, pairing it with crumbled tempeh marinated in a maple chipotle cream sauce and crispy sweet potatoes. This hash is satisfying enough to have for dinner, make for lunches during the week or just as a lazy weekend breakfast.

No matter what time of day you eat it, it’s one that’s sure to be on repeat!

Tempeh Brussels Sprouts Hash

Nicole Kearsley

This protein-packed hash is the perfect way to start the day – crumbled tempeh in a maple chipotle cream, fresh shredded brussels sprouts, and crispy sweet potatoes make for one incredibly delicious hash!

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Prep Time 10 mins

Cook Time 20 mins

Total Time 30 mins

Course Breakfast, Main Course

Cuisine Mexican, Vegan

Servings 2 Servings

Ingredients

  

• 1 package Tempeh
• 6 ounces Brussels Sprouts
• 1 Sweet Potato
• 1/2 teaspoon Chipotle Pepper In Adobo To taste
• 1 tablespoon Maple Syrup
• 2 tablespoons Vegenaise
• 1 Lime
• 2 teaspoon Smoked Paprika
• 1/4 cup Pumpkin Seeds
• 2 tablespoons Vegetable Oil
• 1 tablespoon Salt & Pepper To taste

Instructions

 

• Cut the tempeh into 1-inch cubes. Trim and halve the Brussels sprouts. Cut the sweet potato into 1-inch cubes (no need to peel). Halve the lime.
  
• Mince the chipotle pepper in adobo. In a small bowl, combine the chipotle pepper, maple syrup, Vegenaise, and juice from half the lime. Add a pinch of salt and mix the maple chipotle cream.
  
• Place a large nonstick skillet or cast iron pan over medium-high heat with 2 tbsp vegetable oil. Place the smoked paprika on a plate and toss the tempeh in it. 
  
• Add the tempeh to the skillet, sprinkle with a pinch of salt and pepper, and cook, tossing occasionally, until browned, about 3 to 4 minutes. Transfer the smoky tempeh to a plate.
• Return the skillet to medium-high heat and add the Brussels sprouts and sweet potato. Cook, tossing occasionally, until charred in places, about 3 to 4 minutes. 
  
• Add 1/2 cup water, reduce heat to low, and cover the skillet. Allow vegetables to steam until tender, about 3 to 5 minutes.
  
• Return the smoky tempeh to the skillet and cook until heated through, about 1 to 2 minutes. Taste and adjust seasoning with salt and pepper.
  
• Return the smoky tempeh to the skillet and cook until heated through, about 1 to 2 minutes. Taste and adjust seasoning with salt and pepper.
  

Notes

MAKE IT EVEN HEALTHIER: If you like, you can add some other vegetables to the hash, like celery, carrot, broccoli stems, or leafy greens!

Keyword plant based, vegan